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Enhancement Of Omega Fatty Acids In Margarine Through Chia (Salvia Hispanica L.) Oil

By: Hafiza Anam Baig (2010-VA-355) | Dr. Muhammad Nadeem.
Contributor(s): Dr. Saima Inayat | Dr. Muhammad Hayat Jaspal.
Material type: materialTypeLabelBookPublisher: 2016Description: 75p.Subject(s): Department of Dairy TechnologyDDC classification: 2578-T Dissertation note: The higher incidents of deaths from cardiovascular diseases have led to the identification and modification of risk factors for atherogenesis; it is regarded as the number one reason of deaths in developed and underdeveloped countries. Chia contains about 40% edible oil, with fairly high content of unsaturated fatty acids, oil contains about 60% omega-3 fatty acids on weight basis. Margarine will be prepared from palm oil, palm kernel oil, butter and chia oil blends by varying the concentration from 5% to 20%. Margarine was prepared by blending butter, palm oil and Chia seed oil in various proportions. Market margarine (Blue Band) was used as a positive control. Butter, Palm oil and Chia Seed oil was characterized for free fatty acids, moisture content, saponification value, unsaponifiable matter, iodine value, refractive index. Solid fat index was determined at 0, 10, 20, 30 and 40˚C by the dilatometric method, melting point was determined by open capillary tube technique. Colour, free fatty acids, iodine value, peroxide value, anisidine value, conjugated dienes and trienes was determined. Fatty acids composition of margarines was determined by the transformation into fatty acid methyl esters. Margarine was stored at 6±1oC, for 2 months, iodine value, peroxide anisidine values, free fatty acids, conjugated dienes and trienes was determined. Sensory evaluation was performed by a panel of ten trained panel of judges, samples was evaluated for color, smell, taste and overall acceptability on a 9-point Hedonic scale. Peroxide value of 60 days old control and T4 (12% chia oil) were 7.06 and 12.10 (MeqO2/kg). After 60 days of storage period, peroxide value was in the order of T4> T3> T2> T1> control. Free fatty acids increased with the storage period in all the treatments. They are also increasing with the treatments having higher concentration of chia oil. At 60 day, control Summary 68 and T4 are 0.16 and 0.19% respectively. Anisidine value trend is considerably accelerating along the treatments as well as with the storage time. At 60 day, control and T4 is 24.42 and 44.78 respectively. Conjugated Dienes have the increasing trend throughout the treatments. They also have higher values from 0 to 60 days of time period. At 6o day, the control and T4 are 2.47 and 3.34 respectively. Conjugated Trienes of all the samples increased throughout the storage period of 60 days. At 60 day, the control and T4 are 2.60 and 3.28 respectively. Iodine value is in the decreasing trend throughout the storage period and the treatments. They are in the order of T0>T1>T2>T3>T4. Fat content of all the treatments and the control went on decreasing throughout the storage period of 60 days. At 60 day, control and T4 were 68.61 and 90.91 respectively. The order of the fat content in all the treatments were T0>T1>T2>T3>T4. Moisture content of all the treatments and the control went on decreasing throughout the storage period of 60 days. At 0 day, Moisture content of all the treatments were virtually the same. At 60 day, control and T4 were 27.52 and 7.64 respectively. Salt content of all the treatments at the end of the storage period were increased. At 60 day, control and T4 were 4.18 and 1.42 respectively. The taste score of all the treatments along the treatments having different concentrations of unsaturated fatty acids and also along with the storage period of time is decreased. The taste score of the control and T4 were 8.06 and 6.90 respectively. The order of the taste score is in the descending order of T0>T1>T2>T3>T4. Results of this evidenced that concentration of omega fatty acids can be enhanced in margarine through chia oil with acceptable sensory characteristics. Major changes in fatty acid composition were observed around C18:2 and C18:3 (omega 6 and 3). Concentration of trans fatty acids in control, T1, T2, T3 and T4 was 24.75%, 6.67%, 5.49%, 4.71% and 3.19%.
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The higher incidents of deaths from cardiovascular diseases have led to the identification
and modification of risk factors for atherogenesis; it is regarded as the number one reason of
deaths in developed and underdeveloped countries. Chia contains about 40% edible oil, with
fairly high content of unsaturated fatty acids, oil contains about 60% omega-3 fatty acids on
weight basis. Margarine will be prepared from palm oil, palm kernel oil, butter and chia oil
blends by varying the concentration from 5% to 20%.
Margarine was prepared by blending butter, palm oil and Chia seed oil in various
proportions. Market margarine (Blue Band) was used as a positive control. Butter, Palm oil and
Chia Seed oil was characterized for free fatty acids, moisture content, saponification value,
unsaponifiable matter, iodine value, refractive index. Solid fat index was determined at 0, 10,
20, 30 and 40˚C by the dilatometric method, melting point was determined by open capillary
tube technique. Colour, free fatty acids, iodine value, peroxide value, anisidine value,
conjugated dienes and trienes was determined. Fatty acids composition of margarines was
determined by the transformation into fatty acid methyl esters. Margarine was stored at 6±1oC,
for 2 months, iodine value, peroxide anisidine values, free fatty acids, conjugated dienes and
trienes was determined. Sensory evaluation was performed by a panel of ten trained panel of
judges, samples was evaluated for color, smell, taste and overall acceptability on a 9-point
Hedonic scale.
Peroxide value of 60 days old control and T4 (12% chia oil) were 7.06 and 12.10
(MeqO2/kg). After 60 days of storage period, peroxide value was in the order of T4> T3> T2>
T1> control. Free fatty acids increased with the storage period in all the treatments. They are
also increasing with the treatments having higher concentration of chia oil. At 60 day, control
Summary
68
and T4 are 0.16 and 0.19% respectively. Anisidine value trend is considerably accelerating
along the treatments as well as with the storage time. At 60 day, control and T4 is 24.42 and
44.78 respectively. Conjugated Dienes have the increasing trend throughout the treatments.
They also have higher values from 0 to 60 days of time period. At 6o day, the control and T4
are 2.47 and 3.34 respectively. Conjugated Trienes of all the samples increased throughout the
storage period of 60 days. At 60 day, the control and T4 are 2.60 and 3.28 respectively. Iodine
value is in the decreasing trend throughout the storage period and the treatments. They are in the
order of T0>T1>T2>T3>T4. Fat content of all the treatments and the control went on decreasing
throughout the storage period of 60 days. At 60 day, control and T4 were 68.61 and 90.91
respectively. The order of the fat content in all the treatments were T0>T1>T2>T3>T4. Moisture
content of all the treatments and the control went on decreasing throughout the storage period of
60 days. At 0 day, Moisture content of all the treatments were virtually the same. At 60 day,
control and T4 were 27.52 and 7.64 respectively. Salt content of all the treatments at the end of
the storage period were increased. At 60 day, control and T4 were 4.18 and 1.42 respectively.
The taste score of all the treatments along the treatments having different concentrations of
unsaturated fatty acids and also along with the storage period of time is decreased. The taste
score of the control and T4 were 8.06 and 6.90 respectively. The order of the taste score is in the
descending order of T0>T1>T2>T3>T4. Results of this evidenced that concentration of omega
fatty acids can be enhanced in margarine through chia oil with acceptable sensory
characteristics. Major changes in fatty acid composition were observed around C18:2 and C18:3
(omega 6 and 3). Concentration of trans fatty acids in control, T1, T2, T3 and T4 was 24.75%,
6.67%, 5.49%, 4.71% and 3.19%.

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